This drink pairs the deep caramel flavour of Sunwide Brown sugar with the smooth, mellow taste of Okinawa milk tea. With creamy milk and the option to add chewy tapioca pearls, it's a layered, café-style drink that’s easy to make with just a few ingredients.
Ingredients:
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120 ml hot water (just below boiling, about 85–90°C)
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25 ml Sunwide Brown Sugar Syrup (adjust to taste)
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120 ml fresh milk (or preferred milk alternative, chilled)
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Ice cubes
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30 g Sunwide Tapioca Balls (optional, about 2 tbsp cooked)
Instructions:
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Prepare the pearls (optional): Cook Sunwide Tapioca Balls according to the package instructions. Once cooked, soak them briefly in a little Sunwide brown sugar syrup to keep them chewy and flavorful.
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Make the Okinawa base: Dissolve Sunwide Okinawa Powder in hot water and stir until smooth. Allow it to cool slightly so it doesn’t melt the ice too quickly.
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Assemble the drink: Add the Sunwide brown sugar syrup to the bottom of a tall glass. If using pearls, layer them over the syrup.
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Layer the drink: Fill the glass with ice cubes. Pour in the chilled milk, then slowly add the Okinawa tea mixture on top for a beautiful layered effect.
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Serve: Stir gently before drinking to enjoy the full flavor.
